When fresh corn on the cob is available, this recipe for a classic shrimp boil is a summertime must! Loaded with shrimp, sausage, corn and potatoes, this is a fun meal to share with family and friends!
- 1 1/2 lbs. medium to large shrimp deveined, peeled with the tails on
- 14 oz. Andouille Sausage sliced into 1-inch thick pieces
- 4 ears fresh corn on the cob husked, cut onto fourths
- 1 1/2 lbs medium red potatoes cut into 1 inch pieces
- 1/2 large red onion sliced into wedges
- 6 tablespoons butter melted (1 stick of butter)
- 4 quarts hot water
- 1/4 cup Old Bay seasoning
- salt and pepper to taste
- 2 tablespoons fresh lemon juice or more to taste
- 2 tablespoons fresh parsley or cilantro chopped fine
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Fill a large pot with 4 quarts of water. Season the water with 2 tablespoons salt. Bring the water to a boil over medium-high heat.
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Add the potatoes. Let the potatoes cook until fork tender about 15 - 20 minutes. Remove the potatoes from the water to a sheet pan.
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Add the corn on the cob to the water and continue to boil the corn for 3-5 minutes.
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Next add the sausage to the water and cook 4 minutes longer. OR brown the sausage slices in a skillet...you decide for the sausage. Move both cooked corn and sausage to the sheet pan.
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Gently stir in the shrimp and cook until pink, about 1 - 2 minutes. Move the shrimp out of the water to the sheet pan.
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Drizzle all with butter and lemon juice. Sprinkle with the Old Bay seasoning and fresh cracked pepper to taste. Finish with the chopped Flat Leaf parsley or chopped cilantro. Serve warm.